105 minutes
A comforting dish featuring tender pork meatballs, savory broth, and crisp napa cabbage served with rice vermicelli.
teaspoons
teaspoons
Ground Pork
0 lb
Large egg, lightly beaten
each
Scallions, white parts minced, green parts sliced thin
each
tablespoons
Shaoxing Wine
tablespoons
teaspoons
Fresh Ginger, grated
teaspoons
teaspoons
cups
Napa Cabbage, quartered lengthwise, cored, and cut crosswise into 2-inch pieces
0 lb
Rice Vermicelli
0 oz
1. Preheat Oven
Preheat your oven to 325 degrees, adjusting the rack to the middle position. This ensures even cooking for our dish.
2. Prepare Pork Mixture
In a stand mixer bowl, whisk together 3/4 teaspoon baking soda, 1/2 teaspoon table salt, and 2 tablespoons of water. Add the ground pork to this mixture and toss it gently to coat. Next, add the lightly beaten egg, minced scallion whites, soy sauce, Shaoxing wine, sugar, grated ginger, and white pepper. Beat the mixture on medium-high speed with the paddle attachment for about 45 to 60 seconds, until the mixture stiffens and pulls away from the sides of the bowl. This step ensures the seasonings are evenly distributed and the pork’s texture is lightened.
3. Form Meatballs
Form the pork mixture into meatballs, each about 1/2 cup or 4.5 ounces in size, and roll them into 3-inch rounds. You should have approximately 8 meatballs.
4. Cook Meatballs in Broth
While you’re shaping the meatballs, bring 4 cups of chicken broth to a boil in a large Dutch oven over high heat. Once boiling, carefully arrange the meatballs in the pot, placing 7 around the perimeter and 1 in the center. The steam from the broth will cook the meatballs evenly. Cover the Dutch oven and transfer it to the preheated oven, cooking for 1 hour.
5. Add Cabbage and Cook Further
After an hour, transfer the meatballs to a large plate. Add the sliced napa cabbage to the broth in the Dutch oven, then arrange the meatballs on top of the cabbage. Cover and return the pot to the oven, cooking for an additional 30 minutes. This process will soften the cabbage and lightly brown the meatballs.
6. Prepare Rice Vermicelli
While the meatballs and cabbage are finishing in the oven, prepare the rice vermicelli. Bring 4 quarts of water to a boil in a large pot. Add the vermicelli, remove the pot from heat, and let it sit for about 10 to 15 minutes, stirring occasionally to prevent sticking. Drain the vermicelli, rinse it under cold water, and drain again thoroughly.
7. Serve
To serve, ladle the meatballs, cabbage, and broth into soup bowls, adding a portion of rice vermicelli to each bowl. Sprinkle the sliced scallion greens on top for a fresh, aromatic finish.
Use ground chicken and kale, incorporate lemon zest and garlic for zesty flavor.
Incorporate ginger, garlic, soy sauce, and sesame oil into the meatball mixture.
Use ground beef and spinach, add grated Parmesan for an Italian twist.
Blend in spices like cumin, coriander, allspice, serve with tahini sauce or yogurt.
Choose ground lamb and mint, add cumin and coriander for Middle Eastern inspiration.
Be mindful of the salt content, especially if you're adding soy sauce or other salty ingredients to the mix. Always taste your mixture before shaping the meatballs. To do this safely, cook a small patty in a pan and adjust seasoning as necessary.
Don’t skip browning the meatballs in a skillet before finishing them in the sauce or the oven. This step adds a depth of flavor and creates a desirable texture on the outside of the meatballs.
Mix the ingredients until just combined. Over-mixing can lead to tough meatballs. Use a gentle hand or a folding motion to incorporate everything evenly.
Start with high-quality ground pork; if possible, get it freshly ground from a trusted butcher. The fat content should be around 20-30% for juiciness and flavor.
Let the meatballs rest for a few minutes after cooking. This allows the juices to redistribute, ensuring a more succulent bite.
Comments (0)